The researchers found that in the PreDM-IR group, breakfast containing RR-125 and RR-250 significantly reduced 2-hour insulin area under the curve (AUC), while RR-250 reduced peak insulin, peak glucose, and 2-hour glucose AUC vs the control group (P<.05). After RR-125, postprandial triglycerides were significantly lower versus RR-250 (P=.01) but not compared with the control (P>.05). There were no significant meal-related differences for oxidative stress or inflammatory biomarkers.

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“Our findings suggest that red raspberries aid in postmeal glycemic control in individuals with PreDM-IR, reducing glycemic burden with less insulin, which may be related to improved tissue insulin sensitivity,” conclude the authors.